Creole Skillet Cornbread Recipes

CREOLE CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Add 1 tbsp of oil to the cast iron skillet and heat over medium heat.
• Add the jalapeno, onion, and bell pepper and cook over medium heat until onions are translucent and tender.
• Remove the vegetable mixture of heat and transfer to bowl.
• Wipe out cast iron skillet and add one tbsp of oil back in. Put it in the oven for 10 minutes.
• In a medium bowl, mix the cornmeal, baking powder, baking soda, creole seasoning, and pepper together, combining well.
• Add buttermilk, corn, eggs, and the remaining 4 tbsp of oil. Mix until combined.
• Add the vegetables and cheese and fold in gently.
• Remove skillet from the oven and add the cornbread mixture.
• Bake until golden brown and an inserted toothpick comes out clean. Approximately 40 minutes.
• Allow to cool for about 10 minutes. Cut and serve.

CREOLE CORNBREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

CREOLE CORN BREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
• In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
• Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

CREOLE HOT WATER CORNBREAD

Steps:

• Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
• Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.

SKILLET CORN BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
• Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
• Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
• Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
• Pour batter into the skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.